Chicken-Ginseng Soup
Ingredients
- 2 tablespoons vegetable oil
- 2 cups chopped onion
- 2 tablespoons diced peeled fresh ginger
- 6 garlic cloves, minced
- 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
- 3 cups water
- 3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
- 3 cups fresh or frozen yellow corn
- 2 sliced ginseng roots (or 4 bags ginseng tea)
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
Directions
Heat the oil in a Dutch oven over medium-high heat. Add onion, ginger, and garlic cloves; sauté 2 minutes. Add chicken; sauté 4 minutes. Add water and broth; bring to a boil. Stir in corn and ginseng; bring to a boil. Reduce heat; simmer 20 minutes. Sprinkle with salt and pepper to taste.
Source: Myrecipes.com, from Ying Chang Compestine, Cooking Light, January, 2002